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. 2024 Mar 25;13(7):996.
doi: 10.3390/foods13070996.

Dynamic Study on Water State and Water Migration during Gluten-Starch Model Dough Development under Different Gluten Protein Contents

Haoxuan Ye  1   2 , Yingquan Zhang  1   3 , Lei Wang  1 , Jinfu Ban  4 , Yimin Wei  1 , Fanghui Fan  2 , Boli Guo  1   3
Affiliations

Dynamic Study on Water State and Water Migration during Gluten-Starch Model Dough Development under Different Gluten Protein Contents

Haoxuan Ye et al. Foods. .

Abstract

Mixing is crucial for dough quality. The gluten content influences water migration in dough development and properties, leading to quality changes in dough-based products. Understanding how the gluten protein content influences water migration during dough development is necessary for dough processing. A compound flour with different gluten protein contents (GPCs, 10-26%, w/w) was used to study the dough farinograph parameters and water migration during dough development. According to the farinograph test of the gluten-starch model dough, the GPC increases the water absorption and the strength of the dough. Water migration was determined via low-field nuclear magnetic resonance (LF-NMR). With the increase in GPC, the gluten protein increases the binding ability of strongly bound water and promotes the transformation of weakly bound water. However, inappropriate GPC (10% and 26%, w/w) results in the release of free water, which is caused by damage to the gluten network according to the microstructure result. Moreover, the changes in proteins' secondary structures are related to the migration of weakly bound water. Therefore, weakly bound water plays an important role in dough development. Overall, these results provide a theoretical basis for the optimization of dough processing.

Keywords: LF-NMR; dough development; gluten; secondary structure; water mobility.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Sampling point in the mixing process of dough.
Figure 2
Figure 2
The water absorption and degree of softening of the compound flour.
Figure 3
Figure 3
(A–E) The transverse relaxation changes of water during dough mixing with different GPCs (10–26%, w/w).
Figure 4
Figure 4
T21 changes during dough development under different GPCs. Data are expressed as mean ± standard deviation (n ≥ 3), the difference in GPC in the same sampling point is expressed in lowercase letters (p < 0.05), and the difference in different sampling points in the same GPC is expressed in uppercase letters.
Figure 5
Figure 5
T22 changes during dough development under different GPCs. The difference in GPC in the same sampling point is expressed in lowercase letters (p < 0.05), and the difference in different sampling points in the same GPC is expressed in uppercase letters.
Figure 6
Figure 6
T23 changes during dough development under different GPCs. The difference in GPC in the same sampling point is expressed in lowercase letters (p < 0.05), and the difference in different sampling points in the same GPC is expressed in uppercase letters.
Figure 7
Figure 7
A2% changes during dough development under different GPCs. The difference in GPC in the same sampling point is expressed in lowercase letters (p < 0.05), and the difference in different sampling points in the same GPC is expressed in uppercase letters.
Figure 8
Figure 8
The relationship between secondary structure and water states. * indicates significantly related (p < 0.05) and ** indicates extremely significantly related (p < 0.01).
Figure 9
Figure 9
The 1000 ×magnification microscopic images of dough with 10–26% GPCs during mixing. (i) F500. (ii) Peak. (iii) D500. (iv) Peak12.
See this image and copyright information in PMC

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